Sushi Murase

Name: Sushi Murase
Address: 1F Active Roppongi, 1-2-3 Nishiazabu, Minato-ku, Tokyo, Minato-ku, Tokyo, JP
Telephone: +81334795240
Price range: JPY 30,000
Rating: 3.86

鮓村瀬

3.86

（49 reviews）

JPY 30,000

Sushi

Minato-ku, Tokyo, Japan

Messages

Notice

Thank you for visiting Sushi Murase's online reservation page. We are looking forward to your reservation. ▶Please note that we may not be able to meet your request for seat selection. ▶If you can't contact us after 30 minutes of the reservation time, we may have to cancel it, so please be sure to contact us if you are late. ▶Please refrain from wearing perfume or anything with a strong scent. ▶Please contact the store directly when making a reservation for more than 5 people. ▶It is possible for children to visit the store, but they will be guided to seats other than the counter seats. Please contact us in advance regarding children's menus. Inquiries by phone: 03-3479-5240 *Frequently Asked Questions*

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 30,000

Hours

Address

Nearby stations

0.36km from Ropponngi station0.57km from Nogizaka station1.11km from Ropponngiicchoume station

Seating Options

Counter Table Private Room

Payment methods

Credit cards accepted(VISA, Master, JCB, and AMEX)

August 23 to September 19, 2026

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：Real-time reservation

：Request

：No available seats

：Closed

Reservation Rules

Reservations open at : 240 months in advance

Reservations close at : Reservation day 1 hours 0 minutes in advance

A sushi restaurant with exceptional skill and a vibrant dining experience

Sushi Murase is a sushi restaurant that captivates its guests with fresh ingredients and outstanding techniques. The skillful handling by the sushi chefs stands out, and the humorous service creates a pleasant atmosphere. The distinction between white rice and red rice enhances the flavors of each topping. The unforgettable dining experience and warm hospitality are reasons to want to return.

Highlights

Ratings

3.86（49 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

4.33

Service

4.27

Ambience

4.2

Value

4.03

United States User ratings3.90(1 review)

Food

Service

Ambience

Value

Reviews

にゃんこ先生

@arisa3612

Japan

Jul 23, 2025

4.0

Food

Service

Ambience

Value

Date and time of your visit: 7, 2025 Dinner

Budget per person: JPY 30,000

What made me happiest was that the course started with sushi! When you order a course at a sushi restaurant, it usually begins with a side dish, but Mr. Murase here satisfies your sushi cravings right from the start. Since I came to eat sushi, I want to eat sushi first. The red vinegar and white vinegar for the rice were changed according to the toppings, and it was impressive how they were adjusted each time! It reflects the craftsmanship of the chef, and it was very delicious sushi ♡ ☑︎ Chawanmushi (steamed egg custard) I was told to "mix well," so I mixed it, and there was plum paste! It was a refreshing chawanmushi perfect for summer. ☑︎ Clam soup ☑︎ Caviar and hairy crab ☑︎ Salt-cured fish and dried flatfish sashimi ☑︎ Wakame seaweed and ice plant Is this a palate cleanser? I love ice plant, so I'm happy! ☑︎ Grilled eel So delicious! The sauce is good, but the simple grilled eel is also really good. A fragrant dish. ☑︎ Blanched conger eel With plum paste and plenty of myoga (Japanese ginger) as a condiment. ☑︎ Abalone / sea urchin / salmon roe The cool dish is also lovely. ☑︎ Negima skewers ☑︎ Monkfish liver in red wine sauce ☑︎ Anago (conger eel) ✔️ Kombu-cured butterfish Great texture! I really like it ◡̈ ✔️ Tokishirazu Salmon. This salmon is usually caught in autumn, but it is caught in spring and summer without knowing the season, which is why it has this stylish name. Old Japanese people were wonderful~ ✔️ Nori rolls Sea urchin and sea grapes. Of course, it's delicious, but the texture of the sea grapes is a hit. It's poppy. ✔️ Red clam The visual is good... haha And needless to say, it's tasty. ✔️ Aori squid ✔️ Vinegar-cured horse mackerel ✔️ Red sea urchin ✔️ Kohada (shad) ✔️ Red marinated fish ✔️ Chutoro (medium fatty tuna) Thank you for the meal ♡

Aさん

@vitaminlemonchan

Japan

Jun 19, 2025

3.8

Food

3.9

Service

3.7

Ambience

3.8

Value

3.7

Date and time of your visit: 6, 2025 Dinner

Budget per person: JPY 40,000

【Tokyo Nishiazabu】 The popular sushi restaurant opened in 2014 by Chef Nobuyuki Murase, who hails from the renowned sushi shop "Sushi Takumi" in Yotsuya. As you take a seat at the U-shaped counter, the beautiful green trees resembling a garden visible through the large window catch your eye. Omakase course + sake pairing *◇ indicates appetizers, ◆ indicates sushi, ◯ indicates sake ◇ Plum wine chawanmushi (savory egg custard) ◆ Tokishirazu (a type of fish) ◆ Bonito ◆ Hand roll with sea urchin and sea grapes A rare hand roll not seen in other sushi restaurants, very interesting! ◯ Kido (sake) ◇ Sashimi of ara (grouper) A dish that the chef proudly claims has been well-aged. ◇ Hairy crab with caviar ◇ Clam soup Receiving clam extract at this timing is a delight for sake drinkers. ◯ Saku (sake) ◇ Grilled black throat sea perch The balance of the roasted flavor and the juiciness of the fatty flesh is excellent and very delicious. ◇ Seaweed and ice plant salad The ice plant, which I tried for the first time, is a succulent plant native to South Africa, and since it does not require pesticides, it can be safely consumed by those who are particular about organic vegetables. ◆ Triggerfish Surprised by the large size from Maizuru, Kyoto! ◆ Squid ◯ Daishinshu (sake) ◇ Steamed clams and asparagus The deliciousness is such that you can drink the gentle-tasting broth. ◆ Red clam The flavor is enhanced by the citrus, creating a layered taste. ◆ Horse mackerel ◇ Grilled red snapper The flaky red snapper pairs well with grated daikon. ◯ Kuzuryu (sake) ◆ Large fatty tuna skewer ◆ Sardine ◇ Ikura (salmon roe) small bowl ◇ Steamed mackerel with vinegar soy sauce ◯ Hakurakusei (sake) ◇ Monkfish liver in red wine sauce An unusual combination not often seen in sushi restaurants, also interesting! ◆ Small horse mackerel ◆ Marinated red meat ◆ Medium fatty tuna Well-aged, with a melt-in-your-mouth texture when it enters the mouth. ◆ Large fatty tuna ◆ Sweet shrimp Substantial and delicious without any unpleasant smell. ◇ Miso soup ◆ Anago (conger eel) sushi ◇ Tamago (egg) ◇ Chocolate ice cream Similar to Sushi Takumi, the appetizers and sushi are served randomly, and the pace is good, so you are amazed by the number of dishes = cost performance without getting bored. The chef engages in conversation about the taste while explaining, and I felt that the dedication embedded in each dish is remarkable. I had a delicious and enjoyable time, thank you for the meal.

Anonymous

Dec 8, 2020

3.7

Date and time of your visit: 12, 2020 Dinner

Budget per person: JPY 30,000

The variety of snacks and nigiri (17 snacks, 12 nigiri, and dessert) filled me up without any additions. Among the most impressive dishes were barracuda, kingfish, and white shrimp kombujime. Today's menu (⭐️ is nigiri) Steamed egg custard (ume plum) Sea urchin and sea grape roll ⭐️Kohada ⭐️ barracuda Wakame seaweed and umi budou Isobe flat shellfish Shijimi clam soup flatfish Leatherfish Kue (seared and salted) Bonito hairy crab ⭐️ White shrimp kombujime caviar ⭐️Aji ⭐️Ebodi kombujime Mini Sujiiko Donburi Shirako (soft roe) Anko (red kidney) Toro no Negima ⭐️ pickled ⭐️Medium toro ⭐️Otoro bonito (Japanese bonito) ⭐️Sumika ⭐️Kohada(laid) Gezo ware ⭐️ tiger prawn ⭐️Anago (conger eel) Fried egg Salted ice cream

Konstantin

@konstantin-431812

Croatia

Oct 26, 2025

4.9

Food

Service

Ambience

Value

4.8

Date and time of your visit: 10, 2025 Dinner

Reservations

Budget per person: JPY 30,000

The menu was well thought through, sequence of dishes done properly, quality of food was beyond any expectation. Both the Chef and his crew were fantastic, true professionals. We enjoy every bit of it.

グルメ散歩

@aim0409

Japan

Oct 19, 2019

The first shot before the knob starts the nigiri of cloudberries! The temperature of the rice was consistent from start to finish! The temperature of the rice was constant from start to finish, the core was firm and the strong red vinegar went perfectly with the oil! The kasugo sea bream was the first time for me to finish it. It was a fun experience! Thank you Maki!